Roasted Stuffed Duck
Prep: 30 min
Cook: 240 min
Total: 270 min
Serves: 6
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A beautifully roasted duck, golden and crisp on the outside, can elevate any special occasion to a feast. The savory stuffing, crafted from tender giblets, day-old bread, and aromatic vegetables, infuses the meat with a depth of flavor that is both comforting and indulgent. With a splash of red wine to enhance the richness, this dish is perfect for gatherings with family and friends, creating lasting memories around the dinner table. Perfect for celebrating holidays or simply impressing loved ones, this succulent centerpiece is sure to delight.
Ingredients
Ingredients
- 5 to 6 Lb Duckling With Giblets
- 14 Slices Day-Old Bread
- 1/2 Cup Celery - Chopped
- 1/2 Cup Onion - Chopped
- 1/2 Cup Red Wine
- 1 - Oregano - To Taste
- 1 - Poultry Seasoning - To Taste
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
Directions
Directions
- Simmer giblets in 6 cups salted water until tender.
- Drain giblets; cool.
- Reserve broth.
- Chop giblets.
- Cut bread into cubes; place on cookie sheet.
- Bake at 200 degrees until dry.
- Place giblets, celery and onion in reserved broth; simmer until celery is tender.
- Add bread and seasonings; mix well.
- Dressing should be moist.
- Place in cavity of duck; place on wire rack in roaster.
- Cover duck with tent of foil.
- Roast at 350 degrees for 2 hours.
- Remove foil; bake for 2 hours longer, adding enough water to roaster to keep duck from drying.
Nutrition
Per serving · 6 servingsCalories
550
Fat
35 g
Saturated fat
10 g
Carbohydrates
20 g
Sugar
2 g
Fiber
2 g
Protein
40 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 to 6 Lb Duckling With Giblets
- 14 Slices Day-Old Bread
- 1/2 Cup Celery - Chopped
- 1/2 Cup Onion - Chopped
- 1/2 Cup Red Wine
- 1 - Oregano - To Taste
- 1 - Poultry Seasoning - To Taste
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
